Coarse cereal food and preparation method thereof

A technology for miscellaneous grains and food, applied in the field of miscellaneous grain products and their preparation, can solve the problems of unfavorable pre-cooking of miscellaneous grains, use of pre-cooked miscellaneous grains, poor pre-cooking effect, damage to the shape of miscellaneous grains, etc. and good taste

Inactive Publication Date: 2015-05-06
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The above pre-cooking methods seriously damage the appearance of miscellaneous grains, and some of them have the phenomenon that the pre-cooking effect is not good and the taste is hard. Therefore, it is not conducive to the pre-cooking treatment of miscellaneous grains and the use of pre-ripened miscellaneous grains

Method used

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  • Coarse cereal food and preparation method thereof
  • Coarse cereal food and preparation method thereof
  • Coarse cereal food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0151] Embodiment 1, pre-curing treatment

[0152] Select oats, sorghum rice, mung beans, red beans and black beans with full grains, no insects and no defects, and carry out pre-ripening treatment respectively. Among them,

[0153] 1) The pre-cooking method of oats and sorghum rice is as follows:

[0154] a. Add 1-4 times (mass) of water and soak for 0.5-24 hours to make it saturated with water;

[0155] b. Freeze at a temperature of -15°C to -30°C for 3 to 20 hours;

[0156] c. Dry with hot air at a temperature of 40°C to 60°C until the moisture content is below 10%.

[0157] The specific parameters are shown in Table 1.

[0158] Table 1. Pre-cooking process of oats and sorghum rice

[0159]

[0160] 2) The pre-cooking process of mung bean, red bean and black bean is as follows:

[0161] a. Add 2-6 times (mass) of water to soak for 0.5-24 hours to make it saturated with water;

[0162] b. Drain the water-saturated miscellaneous beans and miscellaneous grains and ste...

Embodiment 2-6

[0180] Mix precooked oats, sorghum rice, mung bean, adzuki bean and black bean, and uncooked black rice and buckwheat to prepare mixed miscellaneous grains 6-10, wherein,

[0181] Mixed cereals 6: 30 parts by weight of pre-cooked oat 1, 15 parts by weight of pre-cooked mung bean 1, 13 parts by weight of pre-cooked red bean 1, 2 parts by weight of pre-cooked black bean 1, 5 parts by weight of pre-cooked sorghum rice 1, 15 parts by weight of black Rice, 20 parts by weight buckwheat rice are mixed;

[0182] Mixed grains 7: 30 parts by weight of pre-ripened oats 2, 13 parts by weight of pre-ripened mung beans 2, 15 parts by weight of pre-ripened red beans 2, 2 parts by weight of pre-ripened black beans 2, 8 parts by weight of pre-ripened sorghum rice 2, 15 parts by weight of black Rice, 17 parts by weight of buckwheat rice are mixed;

[0183] Mixed grains 8: 33 parts by weight of pre-ripened oats 3, 16 parts by weight of pre-ripened mung beans 3, 10 parts by weight of pre-ripened...

Embodiment 7

[0187] Detect the rehydration rate of the pre-ripened oats, sorghum rice, mung beans, red adzuki beans and black beans obtained in Example 1 respectively, and carry out the oats, sorghum rice, mung beans, red bean, unripe and pre-cured according to the method of CN101961094B respectively Adzuki beans and black beans were used as controls, and the results are shown in Table 4. It can be seen from the precooked miscellaneous grains obtained in Example 1 that the precooked miscellaneous grains can keep the original shape of the miscellaneous grains very well, and has a good market prospect as a commodity sale.

[0188] Mix the precooked oats, sorghum rice, mung bean, adzuki bean and black bean obtained in Example 1 with rice at a weight ratio of 1:6, add drinking water 1.5 times the weight of the mixture, and cook for 0.5 h in a rice cooker. Sensory evaluation was carried out on the obtained miscellaneous grains, and the hardness of the miscellaneous grains after cooking was dete...

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Abstract

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and/or barley, 20 to 40 parts of green bean and/or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and/or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and/or pearl barley; 10 to 20 parts of buckwheat, millet, and/or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a nutritionally balanced, healthy and health-preserving multigrain food that can be cooked together with rice and a preparation method thereof. Background technique [0002] For a long time, Chinese residents have mainly taken rice and wheat as the staple food, but their nutrition is single. Long-term intake of rice or wheat is not very beneficial to human health, and the nutrition intake is not balanced. In recent years, with the improvement of people's living standards, the emphasis on diet has begun to pay attention to the combination of nutrition, especially the combination of grains and staple foods; thus, the research on the combination of grains has gradually entered the field of vision of some nutritionists and has become a key research field . [0003] Miscellaneous grains usually refer to grain and bean crops other than the five major crops of rice, wheat, cor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L1/20A23L7/196A23L11/00
Inventor 何会杨苗邹彦平
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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